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Topic: Thin crust Georgia style (Read 2623 times)

Well I have thrown together about three different recipes (DKM, Steve, Dough Doctor’s and my own) to make a thin crust. The last thin crust I made was the Chicago thin crust, which puts the cheese on the bottom like the deep dish I think I will try that again.

I have also changed cooking temperature per a comment from Steve on his thin crust post.

Here is the recipe untested. I will make it early in the morning for an all day rise and post a few pictures of the final product.

Mix together the flour and salt. Place roughly half the flour mixture in the mixing bowl then add the yeast to the bowl. Measure the water and add the honey & sugar to the water. Pour that into the mixer and mix on stir for a few minutes. Add remaining flour mixture and oils and go to kneading speed on your mixer. Knead for 10 minutes. Place in tightly sealed greased bowl for at least 9 hours. After rolling prick a lot of holes in the dough. Bake at 450 deg F for 10 to 12 minutes without a prebake .

Here it is and it was tasty. My best thin crust so far. The dough after 9 hours rolled out with realitive ease. The honey I think works well in this recipe. I baked it for 13 minutes at 450. The edges were perfect but in near the center it could have been a little better.Maybe we should try 425F Steve.I will stick with this recipe for a bit and work on the procedure.Revised recipe:Thin Crust

Mix together the flour and salt. Place roughly half the flour mixture in the mixing bowl then add the yeast to the bowl. Measure the water and add the honey & sugar to the water. Pour that into the mixer and mix on stir for two minutes. Add remaining flour mixture and oils and go to kneading speed on your mixer. Knead for 5 minutes. Place in tightly sealed greased bowl for at least 9 hours. After rolling prick a lot of holes in the dough. Bake at 450 deg F for 10 to 13 minutes without a prebake . Will try 425 next time.